Tuesday, August 23, 2011

This contribution has been kicking around my recipe file for years. Time for something quick and tonight was the night to fix. I used pantry items including black beans, Bruce's Yams and El Paso green enchilada sauce. A quick spinach salad with ranch dressing completed this vegetarian supper.

Preheat oven to 350°F. Choose a baking dish that would hold 8 rolled enchiladas. I use individual serving dishes.

Prepare your own green chili enchilada sauce, but I find the Ole El Paso works great for a quick fix. Also, I usually cook my own sweet potato, but Bruce's Canned Yams brand is a handy pantry staple.

Enchilada Filling: using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with salt and pepper.

Pour about 1/4 cup of the Green Chile Sauce into the bottom of serving dish or the baking dish.

Heat tortillas to soften. Divide black bean/sweet potato mixture between each tortilla. Roll each tortilla tight and place in baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with shredded Monterey Jack cheese.

Bake for 20 to 25 minutes, until the enchiladas are heated through and bubbling. Sprinkle top with chopped cilantro and add dollop of sour cream, if desired.

Sunday, August 21, 2011

We have been enjoying the wonderful tropical flavor of mangoes. I feel blessed that I can get them here in East Tennessee. After living in Miami Shores, Florida for a period of years, I miss all the tropical fruits and vegetables, flora and fauna that abound. I miss visiting Fairchild Botanical Gardens and return at every opportunity.

The bread is in the oven and the aroma is wonderful. Can't wait to get it out and let it cool for a bit...and then enjoy with a cup of Cuban Espresso café.

My first little trick I have learned is to create a parchment sling to aid in removal from the pan. This trick has saved many a frustrating moments.

Great big fresh flavors of mangos in season. I am so happy we can get them here in East Tennessee. Also, the "color" of mangoes doesn't mean whether they are ripe or not. You MUST feel them since a solid green mango can be ripe....just press on the skin and it should be a little bit soft. Don't let them get "mushy" since you can't use them for chutney.

This recipe is a culmination of flavor that I prefer. Please take liberties adding whatever else you would enjoy. In the past, I have even added sliced peaches and ground black pepper. It is entirely up to your enjoyment. Experiment with flavors to fine tune this great starting point for your personalized chutney flavors.

Add all ingredients and cook for 30 to 90 minutes. Cook until thickened and it will cool further as it cools.

Fill jars. Wipe rim and screw threads for a clean damp cloth. Add lid and screw band, tightly but do not over tighten.

Place sealed jars in canner and keep them covered with at least one inch of boiling water.

Process for 20 minutes.

Lift jars out of the water and let cool without touching or bumping them. Cool overnight. Check to see jars have sealed by pressing down the center of the lid. If it pops up and down, it is not sealed. Some people replace the lid and reprocess the jar. If you heat the contents back up, re-jar with a new lid and band. Process again in hot water bath.

Mangoes, pears and apples also show a blue, red or pink color change after canning. This is normal. Store jars in cool dry place.

Sunday, August 7, 2011

Sunday mornings are not a rush, rush event in my life. Looked around for something quick and a frittata hit me. OK...how about chorizo, onions, fresh garden tomatoes, (after all...I have a few!), fresh grated cheddar...oh...and I found small bowl of grated Parmesan left over from last night's supper.

Saturday, August 6, 2011

Here is a great summer supper pleaser. Not to involved if you buy a pre-made pizza dough or a ready made pizza crust from the bread section of your grocery. I have topped this pizza with my favorite ingredients, but please add your favorites including diced jalapeno peppers, black olives, chopped green onions, what ever your family prefers.

Friday, August 5, 2011

For years, I always bought the little packets of taco seasoning mix, i.e. Lawry's, Ole El Paso and frankly, they didn't taste that good and they were expensive. I decided to "copy" the ingredients off a few packages and this is my version. Easy to make and store at a fraction of the price!

Thursday, August 4, 2011

Tomatoes abound this time of year..and this has to be one of my favorite
summer main dish creations. The basic recipe is a savory cheesecake batter so adding your choice of tuna, shrimp, chicken, crab or lobster works nicely. This recipe also
works for a chilled appetizer. After baking, cool to room temperature then place in refrigerator until ready for serving.